There’s a certain kind of joy that only rhubarb brings its bright, tangy flavor practically announces that spring is in full swing. These Rhubarb Dream Bars are my go-to treat when rhubarb starts filling the farmers’ market stands.
With a buttery shortbread base and a custardy, sweet-tart rhubarb layer on top, this dessert delivers that satisfying contrast of chewy, soft, and crisp that you just don’t get with typical fruit bars.
This recipe is more than a sweet finish it’s a feel-good bake made with just a handful of pantry staples and a generous helping of fresh produce. What makes it special is how light it feels without skimping on flavor, making it a wonderful option for people looking for a less heavy, fruit-forward dessert.
Rhubarb is naturally low in calories and packed with antioxidants just one more reason it’s earned a spot in the “feel good, eat well” category. It’s no wonder these bars are trending. As people move toward homemade, seasonal baking, rhubarb is having a serious moment Google searches for rhubarb desserts are up over 60% this season.
They’re the perfect ending to a savory dish like Chicken Scarpariello, and absolutely divine with a chilled Orange Julius on the side. Simple. Fresh. Just sweet enough.
Let me know how yours turn out and don’t be shy about adding your own twist.
Why This Is My Go-To Recipe?
When a recipe makes its way into your “must-make every year” list, you know it’s something special. Here’s why I keep coming back to these dreamy rhubarb bars and why you might, too:
- Rhubarb finally gets its moment: I love how this recipe transforms rhubarb from overlooked garden stalk to total dessert star. The tartness is balanced perfectly by the sweet custard topping.
- It’s my springtime favorite: When I want something fruity but not sugary-sweet, this checks every box. It’s light, bright, and just indulgent enough.
- Foolproof crust, every time: That buttery shortbread base comes together in minutes and it never turns soggy. Honestly, it’s the secret weapon in this recipe.
- Make once, enjoy twice: These bars freeze beautifully, so I often double the batch and save a few for future cravings or surprise guests.
- Lighter than creamy desserts: It satisfies my sweet tooth without leaving me feeling weighed down perfect for warm-weather afternoons or after a hearty main like Chicken Scarpariello.
Try More Delicious Rhubarb Recipe!
- Easy Homemade Rhubarb Bread
- Rhubarb Cake
- Strawberry Rhubarb Margarita
- Authentic Brown Sugar Rhubarb Cookies
- 10-Minute Best Strawberry Rhubarb Salsa
- Authentic Norwegian Rhubarb Cake
Rhubarb Dream Bars Recipe
Equipment
- Hand mixer or whisk
- 9×13-inch baking dish
- Rubber spatula
- Oven
Ingredients
- 2 cups all-purpose flour
- ⅔ cup confectioners’ sugar
- 1 cup butter softened
- 3 cups white sugar
- 1 ½ teaspoons salt
- ½ cup all-purpose flour
- 4 large eggs beaten
- 4 ½ cups chopped fresh rhubarb
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix 2 cups flour, ⅔ cup powdered sugar, and 1 cup softened butter until crumbly.
- Press the mixture into a greased 9×13-inch baking dish to form the crust.
- Bake the crust for 15 minutes, then set aside.
- In another bowl, whisk eggs, white sugar, salt, ½ cup flour, and chopped rhubarb until well combined.
- Pour the rhubarb mixture over the partially baked crust.
- Return to oven and bake for another 30–35 minutes until the top is set and lightly golden.
- Cool completely, then cut into bars and serve.
Nutrition
Creative Variations For Rhubarb Dream Bars!
- Add a lemon-lavender twist:
Mix a bit of fresh lemon zest and a pinch of culinary lavender into the filling for a subtle floral-citrus vibe. It adds depth without overpowering the rhubarb. - Brown butter the crust:
Swap regular softened butter with browned butter for a rich, nutty flavor in the shortbread base. It’s a game-changer and makes the crust taste more gourmet. - Incorporate crushed freeze-dried strawberries:
Add 1–2 tablespoons of crushed freeze-dried strawberries into the filling. It intensifies the fruit flavor and adds a pop of color. - Use rye or almond flour for part of the crust:
Replacing ½ cup of all-purpose flour with rye or almond flour adds a rustic texture and complexity that plays beautifully with the tart filling. - Top with a delicate crumble or oat streusel:
If you’re feeling fancy, layer a light, buttery oat streusel on top before baking. It adds crunch and elevates the presentation perfect for serving at brunch.
Quick Questions?
Q. Can I use frozen rhubarb instead of fresh?
Ans: Yes! Just thaw it completely and drain off excess liquid to avoid a soggy filling.
Q. Do these bars need to be refrigerated?
Ans: Yes, store them in an airtight container in the fridge—they’ll stay fresh for up to 5 days.
Q. Can I reduce the sugar in the filling?
Ans: You can reduce it slightly (½ cup less), but keep in mind that rhubarb is very tart. Taste and adjust as needed.
Q. Can I make these gluten-free?
Ans: Yes! Swap the flour with a good 1:1 gluten-free baking mix for both crust and filling. The texture may be slightly softer but still delicious.
Q. What’s the best way to cut them cleanly?
Ans: Let them cool fully, then use a sharp knife wiped clean between slices. Chilling before cutting helps too!
Q. Can I freeze Rhubarb Dream Bars?
Ans: Absolutely. Wrap tightly in parchment or foil and freeze for up to 2 months. Thaw in the fridge before serving.
